Author Topic: BBQ Style  (Read 240752 times)

Offline beerocd

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Re: BBQ Style
« Reply #120 on: May 31, 2010, 05:58:04 PM »

This weekend was my first overnight cook on my new UDS, ...  16 hours (without adding more fuel) at 225F

That's awesome dude! Another UDS on the planet!
How much fuel to go 16 hrs?
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Offline markaberrant

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Re: BBQ Style
« Reply #121 on: May 31, 2010, 07:03:50 PM »
In the upstate of South Carolina we prefer the mustard based. Mustard thinned with a bit of vinegar and some sweetness added with honey or molasses and whole lot of black pepper. If you really want to do it right, puree a peach for the sweet part.

You know its right when you buddy takes a bite and just nods and mumbles "damn!" while chewing a mouth full.

I used this recipe:

1 cup prepared yellow mustard
1/2 cup balsamic vinegar
1/3 cup brown sugar
2 tablespoons olive oil
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon cayenne

I doubt the balsamic is at all traditional in any sort of sauce, but it was "damn" good!

Offline markaberrant

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Re: BBQ Style
« Reply #122 on: May 31, 2010, 07:06:54 PM »
Quote from: beerocd
That's awesome dude! Another UDS on the planet!
How much fuel to go 16 hrs?

I figure I used about 12-15lbs.  Just cleaned out the UDS, and there is still a good bit left in the basket.

Offline tubercle

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Re: BBQ Style
« Reply #123 on: June 01, 2010, 05:52:22 AM »
In the upstate of South Carolina we prefer the mustard based. Mustard thinned with a bit of vinegar and some sweetness added with honey or molasses and whole lot of black pepper. If you really want to do it right, puree a peach for the sweet part.

You know its right when you buddy takes a bite and just nods and mumbles "damn!" while chewing a mouth full.

I used this recipe:

1 cup prepared yellow mustard
1/2 cup balsamic vinegar
1/3 cup brown sugar
2 tablespoons olive oil
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon cayenne

I doubt the balsamic is at all traditional in any sort of sauce, but it was "damn" good!

  That looks like a great recipe. I'm going to use it on my next BBQ. I prefer balsamic vinegar myself. I like it with chicken especially.
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Offline bluesman

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Re: BBQ Style
« Reply #124 on: June 01, 2010, 09:45:30 AM »
In the upstate of South Carolina we prefer the mustard based. Mustard thinned with a bit of vinegar and some sweetness added with honey or molasses and whole lot of black pepper. If you really want to do it right, puree a peach for the sweet part.

You know its right when you buddy takes a bite and just nods and mumbles "damn!" while chewing a mouth full.

I used this recipe:

1 cup prepared yellow mustard
1/2 cup balsamic vinegar
1/3 cup brown sugar
2 tablespoons olive oil
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon cayenne

I doubt the balsamic is at all traditional in any sort of sauce, but it was "damn" good!

  That looks like a great recipe. I'm going to use it on my next BBQ. I prefer balsamic vinegar myself. I like it with chicken especially.

+1

Looks really fine.

I bet a dollop of honey would work fine in this as well.
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Offline deepsouth

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Re: BBQ Style
« Reply #125 on: June 04, 2010, 02:41:52 PM »
added a new egg to the family last night.  grabbed a very lightly used small (like, used twice) for $150 with platesetter and grill cover....







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Offline bluesman

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Re: BBQ Style
« Reply #126 on: June 05, 2010, 08:20:00 AM »
Nice score. They're about twice that new...right?
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Offline beerocd

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Re: BBQ Style
« Reply #127 on: June 05, 2010, 08:32:40 AM »
Nice score. They're about twice that new...right?


$250

Capacity:    The Mini Big Green Egg can Cook:
# 2 Chicken Breasts OR
# 2 Pork Chops OR
# 1 Steak
« Last Edit: June 05, 2010, 08:34:48 AM by beerocd »
The moral majority, is neither.

Offline beerocd

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Re: BBQ Style
« Reply #128 on: June 05, 2010, 08:33:58 AM »
Those eggs remind me of....


Two more to go right? Gotta collect them all!
« Last Edit: June 05, 2010, 08:37:29 AM by beerocd »
The moral majority, is neither.

Offline deepsouth

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Re: BBQ Style
« Reply #129 on: June 05, 2010, 03:51:30 PM »
Nice score. They're about twice that new...right?


$250

Capacity:    The Mini Big Green Egg can Cook:
# 2 Chicken Breasts OR
# 2 Pork Chops OR
# 1 Steak


that's a small actually.  i think it's like $399 plus the nest, platesetter and cover. 
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bottled:     white house honey ale

Offline beerocd

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Re: BBQ Style
« Reply #130 on: June 05, 2010, 04:21:52 PM »

that's a small actually. 

My fault, if you say it's small then it's small.  ::)
I incorrectly assumed given the price that the mini was the new addition.
Then you got a heck of a deal! How's that happen?
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Offline deepsouth

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Re: BBQ Style
« Reply #131 on: June 06, 2010, 03:19:46 PM »

that's a small actually.

My fault, if you say it's small then it's small.  ::)
I incorrectly assumed given the price that the mini was the new addition.
Then you got a heck of a deal! How's that happen?

watch craiglist.  they pop up on there from time to time.  rarely in biloxi, but often in bigger cities.
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bottled:     white house honey ale

Offline deepsouth

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Re: BBQ Style
« Reply #132 on: June 06, 2010, 03:23:25 PM »












Hoppy Homebrewers of South Mississippi (est. 2009)

AHA# 196703

bottled:     white house honey ale

Offline beerocd

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Re: BBQ Style
« Reply #133 on: June 06, 2010, 05:30:12 PM »


watch craiglist.  they pop up on there from time to time.  rarely in biloxi, but often in bigger cities.

So you started with the mini and then got obsessed? You'd still buy the other sizes, wouldn't you?
The moral majority, is neither.

Offline deepsouth

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Re: BBQ Style
« Reply #134 on: June 07, 2010, 05:13:56 AM »
i started with a large.  i'd recommend a large first and then a small or medium, depending on the number of people you usually cook for.
Hoppy Homebrewers of South Mississippi (est. 2009)

AHA# 196703

bottled:     white house honey ale